Best Easy Raspberry Muffins
These homemade raspberry muffins will rise, crack, and bake to a golden brown. They're moist and soft, with a subtle lemon flavor mixed with bursting raspberries that can be fresh or frozen. They are ready in 45 minutes and freeze wonderfully.
Ingredients
- 2 cups (280g) all-purpose or cake flour
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/4 cup vegetable oil (I use sunflower)
- 4 tablespoons (60g) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups raspberries, fresh or frozen (do not defrost)
Directions
- 1
the oven to 350ºF / 180ºC.
- 2
12 regular muffin tins with paper liners or butter/spray the pans. The yield can vary depending on the size of the berries.
- 3
a large bowl mix the dry ingredients: sifted flour, baking powder, and salt.
- 4
the sugars and mix to combine.
- 5
a medium bowl whisk eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
- 6
the lemon zest.
- 7
the mixed wet ingredients at once to the bowl with the dry ingredients.
- 8
until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed and that is fine.
- 9
the raspberries and mix lightly. Be careful not to mash them. I do it with a rubber spatula.
- 10
evenly among the muffin cups or muffin liners.
- 11
for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- 12
cool on a wire rack and eat warm or let cool down completely, plain, with a dab of butter, and a light drizzle of maple syrup or honey.
- 13
are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- 14
leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.